Bake in your preheated oven for 50-55 minutes. The cake will be puffed, golden, and not jiggly in the center. Lay a piece of foil loosely over the top of the cake towards the end of baking if it seems to be browning too quickly.
Let the cake cool for 10 minutes, then release the sides of the pan. Let the cake cool 15 minutes before dusting with confectioner’s sugar.
Notes
Almond flour comes in a few different forms. Almond flour is made from ground blanched almonds. Extra fine almond flour is great for baking and yields an extra tender cake. Almond meal is made from almonds that still have their skin on, and is a little coarser in texture. It can be used, but the texture of the cake will be a little ‘grittier’.
Nutrition
Calories: 305kcal | Carbohydrates: 21g | Protein: 9g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 47mg | Potassium: 82mg | Fiber: 2g | Sugar: 18g | Vitamin A: 440IU | Calcium: 105mg | Iron: 1mg
Read more on next page
ADVERTISEMENT
